I made some icing I found off the internet that had butter only (no crisco) and almost 1/2 cup of chocolate syrup in it along with powdered sugar. It did NOT have meringue powder in it and it melted. Actually seperated almost off the cake.

If I had added meringue powder, would it have 'stiffened' it up? Or should I have used 1/2 butter & 1/2 crisco with the meringue powder?

It has been close to 95 degrees with high humidity here and I don't know what to do about the recipe. It is AWESOME, but it can't take the heat.

Help!!!

I don't think meringue powder would have much impact on liquid chocolate. This one sounds like you will have to save if for the winter.